Spicy Salmon Salad
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You know those recipes where the first bite is so darn good that you make it over and over again forever more, and take it to ALL the potlucks? Well, my friends, this spicy salmon salad is exactly that. I make this every year as soon as the sun starts shining. Bonus: I’ll share my ultimate salmon grilling tips with you!
If you want to find me when the sun is shining, venture to my BBQ because I’ll be parked up there, making this spicy salmon salad all summer long! It’s a perfect patio-ready recipe my family eats most weeks in the warmer months. I love how it’s light yet filling and full of delicious flavor.
Five reasons you’ll be HOOKED on this spicy salmon salad recipe
If you’ve been following me for a while, you’ll know my family LOVES salmon – it’s our favorite fish. Grilling salmon on the BBQ has to be my favorite way to prepare it.
Here are five reasons it’s bound to become a seasonal favorite:
- Summer vibes: Nothing says summer like the sweet, smoky aroma from firing up the BBQ! With the vibrant grapefruit and smoky, spiced salmon flavor, this dish practically screams summer lovin’.
- Bold flavors: Grapefruit and salmon might seem like a daring flavor combo. BUT, hear me out: the first time I made this, I was surprised at how beautifully the spicy barbecued salmon melds with the sweet-tart grapefruit. It’s a winning combo!
- Effortless: Considering how impressive this salad seems when placed on your patio table, it’s super straightforward to make. Just grill your salmon, assemble your salad, and you’re set! The impressive-t0-ease-ratio is totally in our favor.
- Packable: Spicy salmon salad is totally packable, so you can bring it to your beach outings, lake days, picnics, potlucks – aka, all the fun summer adventures! (Especially Mother’s Day – hint hint!)
My ultimate tips for grilling salmon
Have you had grilled salmon before? If not, I’m kind of jealous of you getting to experience it for the first time. It’s super easy – here are my ultimate grilling tips to make sure your salmon turns out perfectly, every time:
- Preheat and oil the grill: This step is crucial for making sure your salmon doesn’t stick to the grill – we want a delicious grilled filet, not a flaky mess. Make sure you preheat your grill to medium-high, and oil it well.
- Pat it dry: If you’re working with thawed out salmon that was previously frozen, pat it down with a paper towel to help the spices stick. Even if it’s fresh salmon, remove excess moisture if needed. A drier fillet will sear better, making the most delicious delicate crust with the smoky-spice flavor.
- Grill time: Cook for 6-7 minutes total – when it flakes easily with a fork, it’s ready! Don’t worry if any white spots appear while grilling, you can remove them.
- Let it rest: When you take the salmon off the BBQ, give it a short rest of 2-3 minutes, helping the juices redistribute so it’s tender and delicious!
How to remove the skin from your salmon
I like my spicy salmon salad without the skin. It’s likely your fishmonger can do this for you – however, if you end up with a filet with skin, it’s a surprisingly easy task.
Don’t try peeling it away with your hands – instead, grab a sharp knife and cutting board. Lay the salmon down with the tail side facing you. Make a cut in the tail end, straight down until you reach the skin. Grab onto that tab of skin, and angle the knife towards the salmon, pulling the skin towards you while you gently rock the salmon back and forth. Before you know it, you’ll have a beautiful skinned salmon!
I have a whole tutorial on how to remove salmon skin if you want more detailed instructions with pictures.
Which salmon to use for salad
You can make this recipe with any salmon fillet, so grab whatever is freshest at your supermarket or seafood store. Here are some things to keep in mind:
- Keep if fresh: This recipe calls for salmon fillets, so canned salmon won’t work. Check at your local seafood counter to see what salmon filets are freshest at the moment. If you live in an area where fresh seafood is scarce, frozen works well, too! Just thaw it out and use paper towel to dry any excess moisture.
- Wild caught: The flavor of wild-caught salmon is often tastier than that of farmed salmon. If your best option is a farmed salmon, ensure that it has been sustainably sourced.
- Always ask: If you have any questions, your fishmonger is a great person to chat to. They’ll be able to give you insights.
- Consider using steelhead trout: This ocean going trout looks and tastes just like salmon, but is often more reasonably priced. It’s also a fattier fish, meaning it doesn’t dry out easily like salmon does. It’s my personal favorite option.
Spicy salmon salad FAQs
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I make this spicy salmon salad ahead of time?
You can! This recipe is totally packable, so it’s great for picnics or potlucks. I like to store the components separately, so I put the salmon and salad greens in separate airtight containers and the dressing in a jar until I’m ready to serve them. You can serve the salmon straight out of the fridge or let it come to room temperature.
How do I store leftovers?
Store each salad element in a separate airtight container in the fridge. The salmon will keep for up to three days, and the salad dressing will last for up to a week! I’d keep the salad greens undressed until you’re ready to enjoy your spicy salmon salad.
Can I eat salmon salad cold?
Absolutely – it tastes great straight from the fridge, which makes it great for meal prep or taking to picnics or potlucks.
Can I make this spicy salmon salad recipe without a grill?
You sure can. If you don’t have a BBQ, use a grill pan. They’re a game changer!
Can I make this with leftover salmon?
Sure! If you didn’t cook it on the grill, it won’t have the same smoky flavor, but it will still be delicious.
Spicy Salmon Salad Recipe
Ingredients
- 1 lb salmon (skin removed)
- 1 teaspoon EACH: sea salt and paprika
- ½ teaspoon cayenne
- ¼ teaspoon EACH: oregano, cumin, and black pepper
Grapefruit Salad Dressing
- ⅓ cup grapefruit juice
- ¼ cup coconut oil (melted)
- 1 teaspoon Dijon mustard
Salad
- 4 ounces Salad greens (I love arugula or mixed baby greens)
- 1 grapefruit (cut into segments)
- ¼ cup EACH: chopped almonds and coconut ribbons
- ¼ Coconut
- 2 tablespoons EACH: chopped dill and basil
Instructions
- Oil your grill and preheat it to medium-high.
- Using a sharp knife, remove the skin from the salmon. (You can ask your fishmonger to do this or remove the skin after the fish cooks if you’re not comfortable removing it first.) In a small bowl, combine the sea salt, paprika, cayenne, oregano, cumin, and black pepper. Sprinkle evenly over the salmon.1 lb salmon, 1 teaspoon EACH: sea salt and paprika, ½ teaspoon cayenne, ¼ teaspoon EACH: oregano, cumin, and black pepper
- Grill the salmon for 6-7 minutes, or until just cooked. If white spots start to appear on your salmon, remove it immediately as it is done. Let it cool slightly then break it into bite-sized pieces.
- While the salmon is cooking, whisk all the dressing ingredients in a small bowl.⅓ cup grapefruit juice, ¼ cup coconut oil, 1 teaspoon Dijon mustard
- Toss the greens with some of the dressing (save the rest for a salad later in the week) and serve with the grilled fish and all the salad toppings.4 ounces Salad greens, 1 grapefruit, ¼ cup EACH: chopped almonds and coconut ribbons, ¼ Coconut, 2 tablespoons EACH: chopped dill and basil
Notes
Nutrition
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Why would you remove the skin? Cook it till it’s crispy and crunch shards of it over the salad!
That’s a great idea!
Oh man, that’s a shame! Grapefruit is one of my favs. Can you eat oranges? I bet it would be good with them, too. 🙂